tag:blogger.com,1999:blog-3368172677464672785.post3588534588718476997..comments2023-10-06T06:48:38.022-06:00Comments on Gates To Yesteryear: As promised - Kraut!!Kathyhttp://www.blogger.com/profile/18209722078916803400noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-3368172677464672785.post-74250761451084695182015-06-08T15:35:51.228-06:002015-06-08T15:35:51.228-06:00Kathy - i found you from Frank and Fern, too! i ma...Kathy - i found you from Frank and Fern, too! i make sauerkraut/sauerruben and other fermented veg just like this. i recently got a fermentation set from fermenttools.com and by using it there is no longer any need to unscrew the jars 3-4 times a day. i am glad to have found your blog and will now have to read through all of your posts!kymberhttps://www.blogger.com/profile/02607117635648274823noreply@blogger.comtag:blogger.com,1999:blog-3368172677464672785.post-16340606678083275042015-06-07T07:17:48.954-06:002015-06-07T07:17:48.954-06:00many thanks. found you at frank and fern.
looked a...many thanks. found you at frank and fern.<br />looked at all the equipment 'necessary' for kraut making [$$$] and was delighted to find this method.<br />some how people make things so complicated it is discouraging.<br />making the karaut in the jars you store it in is a very good idea!!deb harveyhttps://www.blogger.com/profile/05110992898072146282noreply@blogger.comtag:blogger.com,1999:blog-3368172677464672785.post-50794492564446660952013-07-20T13:50:07.354-06:002013-07-20T13:50:07.354-06:00Actually Grandma says that cooler fermenting (slow...Actually Grandma says that cooler fermenting (slower) gives a milder kraut flavor, I am going to try to grow cabbage in the fall and make some in October to see how it does.<br />Kathyhttps://www.blogger.com/profile/18209722078916803400noreply@blogger.comtag:blogger.com,1999:blog-3368172677464672785.post-79895066258511325462013-07-19T18:42:08.919-06:002013-07-19T18:42:08.919-06:00Glad it worked for you, Kathy. There seem to be so...Glad it worked for you, Kathy. There seem to be so many variations as regards how much salt to add that it does get confusing. As I said on my blog I have 3 tablespoons in that little bottle with one cut up head of sugarloaf cabbage. I will try your method next. It only took a week for yours to ferment so it must be hot there. I probably shouldn't be making mine in the middle of winter I guess. Nanna Chelhttps://www.blogger.com/profile/07500527266771727074noreply@blogger.comtag:blogger.com,1999:blog-3368172677464672785.post-86346778379981076842013-07-19T17:43:28.180-06:002013-07-19T17:43:28.180-06:00OK, so this is the easiest way I've seen to do...OK, so this is the easiest way I've seen to do sauerkraut and I should try it as waaaay back in my genetics I have German, Austrian and Polish ancestors. Cheers, RobynRobynLouisehttps://www.blogger.com/profile/08050372484207822842noreply@blogger.com